1. Put some milk, or a mixture of milk and water, into a large shallow pan and add some bay leaves, onion and black peppercorns.
2. Bring to the boil, add the smoked haddock or smoked cod fillets and bring back to a gentle simmer.
3. Poach the fish for 3 – 4 minutes until it is firm to the touch and the flesh has turned opaque, then remove. If serving in one piece, peel back and discard the skin. Otherwise, leave on a plate until cool enough to handle, then break into large flakes, discarding the skin and bones.
